Einat Admony of Taim in New York City uses a Hobart meat grinder to create a perfect falafel mixture, and forms the balls with a custom scoop from ... “The other tools involved in the process ...

You can choose which falafel variation to prepare today: Green Falafel: Add a bunch of parsley and/or cilantro. Red Falafel: Use red schug ... a specialized falafel scoop, and fry at medium ...

Scoop out portions (about 2 tablespoons each) and form small patties. Heat neutral oil in a skillet over medium heat. Cook ...

Other recipes call for chilling falafel for two hours, but since this one does not use tinned chickpeas or ... This recipe makes around 18 falafel. Scoop around 1-1/2 tablespoons of the mix ...

Shape the mixture into small balls or flat rounded shapes (or use a falafel scoop) and deep-fry until golden. Drain on paper towel. Combine the capsicum and yoghurt in a bowl, season with salt and ...

The addition of a tangy red onion relish helps cut through the richness of the fried patty and challah bread, and we bet you’ll find yourself making a big batch to use again and again.